As I mentioned, last week I tried this whole Raw Foods thing on for size...not a perfect fit but a fun trail nonetheless (you do certainly feel "lighter" and full of "good stuff" and I do think it is an excellent cleanse when you want to just feel better - the perfect thing to do every couple months to recharge the ole' system). This salad was one of the first things that popped into my mind when I was planning my raw meals. The original Grandma Reggie's Raw Heaven Salad is served at one of my favorite Providence Restaurants, The Garden Grille, and has some inspiring tale to go with it (written on the back on their menu) about the owner's Grandma, Reggie, who ate this salad every day and lived to like 500 or something.
The Garden Grille makes an extra special topping for the Raw Heaven, jicama marinated in beet juice so it turns blush pink - so pretty and tasty (adds a nice watery crunch to the top too). I couldn't find jicama for my version but I still give it 2 thumbs way up!
Grandma Reggie's Raw Heaven:
1 pink grapefruit, sliced into sections (do this by cutting the skin off with a paring knife then cutting around the membranes to create perfectly pink chunks)
1 avocado, sliced into thin pieces
1/3 cup cashews (toasted if you're not doing raw...raw if you're doing raw...raw nuts can be found at Whole Foods and most Health Food Stores)
1/2 mango, diced (score checkers into mango and push out into salad bowl)
2 cups arugula
*Toss everything with dressing below...
2 tablespoons balsamic vinegar (or lime juice)
2 tablespoons olive oil
big pinch salt & a few cranks black pepper